Friday Foodies – Vegan Mac and Cheese

This is a recipe from my cousin, whose daughter LOVES it.

“Aurora has a new favourite meal (she had 3 bowls): homemade mac and cheese. Here is the original recipe. It is a raw recipe. I served it over cooked brown rice noodles instead (making it no longer a raw recipe). This contains a fair amount of nutritional yeast. This is a great source of vitamin B12 which is often lacking in a vegan diet.”

Macaroni and Cheese

Cheesy Sauce
1 3/4 cups cashews, soaked for a couple of hours
Juice from 1/2 of a lemon
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
Pinch turmeric
1/2 clove garlic
Black pepper

Noodles
4-5 yellow squash (peel and trim)
Sea Salt

Cheesy Sauce
Blend all ingredients in your blender until completely smooth.

Noodles
Using a spiral slicer, create long noodles with the squash and then chop them into smaller “macaroni-size” pieces. Sprinkle with salt and let sit for half an hour.

Mix noodles and Cheesy Sauce in a bowl and then spread into a dish.

Warm slightly in a dehydrator at 115 degrees for 1-2 hours.

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